Recipe Ideas
Turmeric Pumpkin Soup by @rainbownourishments
Are you craving something satisfying on a cold night? There’s nothing that hits the spot quite like pumpkin soup and we know everyone has their own favourite recipe. For that reason, we’ve got an exciting new take that adds a bit of something new to this old reliable dish. So for an extra kick, season with turmeric and finish with Spicy Dukkah to keep you warm. We suggest you combine cashews and coconut cream to create a smoother, unique twist to the classic pumpkin soup. Enjoy!
This recipe has been provided by @rainbownourishments using Spicy Dukkah. Also available in other exciting flavours.
Product: Classic Dukkah
Soup
5 cups pumpkin, chopped (about half a butternut pumpkin)
1 onion, chopped
2 garlic cloves, minced
1 cup coconut milk
1 cup vegetable stock
1 tbsp turmeric
1 tsp ginger powder
Cashew cream:
½ cup cashews, soaked in water overnight
½ cup coconut milk
Garnish:
Handful of Table of Plenty Spicy Dukkah
- Preheat oven to 180C.
- Place pumpkin and onion on a lined baking tray and bake for 30 minutes. Add minced garlic then bake for another 10 minutes or until everything is cooked through. Remove from oven
- Meanwhile, for the cashew cream, drain the cashews and add to a blender with the coconut milk. Blend until very smooth and add water to thin as desired. Remove from blender
- When the pumpkin, onion and garlic has cooled, add them to the blender with the remaining soup ingredients. Blend until very smooth
- Heat soup up again if desired, separate into bowls and drizzle with cashew cream and Table of Plenty Spicy Dukkah to serve